Bi Bim Bap
- Level: Intermediate
- Yield: 4 servings
- Total: 7 days (includes pickling time)
- Active: 7 hr
Ingredients
1/4 cup rice vinegar
2 tablespoons liquid aminos
2 tablespoons minced garlic
2 tablespoons peeled and minced ginger
2 tablespoons oyster sauce
2 tablespoons sriracha
2 teaspoons fish sauce
1 pound ground beef
1 pound ground pork
2 tablespoons chopped cilantro
1/4 cup sunflower oil
2 cups sliced mushrooms
Kosher salt and pepper
Marinated Kale, recipe follows
Steamed wild rice, for serving
Korean BBQ Sauce, recipe follows
Kimchi, recipe follows
Pickled Jalapeños, recipe follows
Pickled Onions, recipe follows
Sliced avocado, for serving
4 sunny-side-up eggs
Soy Aioli, recipe follows
Sliced scallions, for serving
Marinated Kale:
3 tablespoons olive oil
1 heaping tablespoon peeled and minced ginger
1 tablespoon liquid aminos
1 tablespoon lemon juice
1/2 tablespoon sesame oil
1/8 teaspoon white pepper
Kosher salt
4 cups packed stemmed kale torn into 2-inch pieces
Korean BBQ Sauce:
1/2 cup sriracha
1/2 cup sugar
1/3 cup liquid aminos
1/3 cup rice vinegar
1 tablespoon minced garlic
1 tablespoon peeled and minced ginger
1 tablespoon lime juice
1 tablespoon sesame oil
Kimchi:
1/2 cup pureed roasted red peppers
1 tablespoon minced garlic
1 tablespoon peeled and minced ginger
1 tablespoon minced green onions
2 teaspoons crushed red pepper flakes
2 teaspoons agave syrup
Kosher salt
1 small head Napa cabbage (about 1 1/4 pounds), julienned
1 1/2 cups shredded red cabbage
3/4 cup shredded carrots
Pickled Jalapeños:
3 cups cider vinegar
1 cup sugar
1 tablespoon yellow mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
1 teaspoon ground ginger
Kosher salt
1 pound jalapeños, stemmed and cut into 1/8-inch-thick slices
1/2 pound julienned onions
Pickled Onions:
3 cups cider vinegar
1 cup sugar
1 tablespoon yellow mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
1 teaspoon ground ginger
Kosher salt
1 1/2 pounds julienned red onions
Soy Aioli:
1 cup mayonnaise
1 tablespoon plus 1 teaspoon liquid aminos
1 teaspoon sriracha
Directions
Special equipment:
grill and grill basket- Place the vinegar, liquid aminos, garlic, ginger, oyster sauce, sriracha and fish sauce in a blender and blend until smooth. Transfer to a large bowl, add the beef, pork and cilantro and mix thoroughly. Cover and marinate overnight in the refrigerator.
- When the meat is ready, heat 1 tablespoon of the oil in a large skillet over high heat. Add the meat and cook, breaking it up with a spatula, until completely cooked through. Remove from the heat and keep warm.
- Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the mushrooms, season with salt and pepper, and cook, stirring often, until softened. Remove from the heat and keep warm.
- Preheat a grill to medium high with a grill basket set on the grate. Add the Marinated Kale and grill.
- Spoon the rice into 4 bowls, top with some Korean BBQ Sauce, then form “nests” on top with the cooked meat, cooked mushrooms and grilled kale. Add portions of Kimchi, Pickled Jalapeños and Pickled Onions, arranging them in neat little nests and contrasting colors. Fan the avocado over the center of the bowls, then place an egg on top, but slightly offset. Finish by drizzling Soy Aioli over the entire dish and sprinkle with scallions.
Marinated Kale:
- Combine the olive oil, ginger, liquid aminos, lemon juice, sesame oil, white pepper and 1/8 teaspoon salt in a blender and blend until thoroughly combined. Toss the marinade with the kale in a large bowl. If not using right away, cover and refrigerate.
Korean BBQ Sauce:
- Combine the sriracha, sugar, liquid aminos, vinegar, garlic, ginger, lime juice and sesame oil in blender and blend until smooth.
Kimchi:
- Stir together the pureed peppers, garlic, ginger, green onions, pepper flakes, agave and 1 1/4 teaspoons salt in a small bowl. Toss together the Napa cabbage, red cabbage and carrots in a large bowl. Work the pepper paste into the cabbage mixture with your hands. Transfer the kimchi to a 1-quart mason jar, cover and set aside at room temperature for 3 to 5 days.
Pickled Jalapeños:
- Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes.
- Meanwhile, bring a pot of water to a boil. Place alternating layers of jalapeños and onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening.
Pickled Onions:
- Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes.
- Meanwhile, bring a pot of water to a boil. Place the onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening.
Soy Aioli:
- Whisk together the mayonnaise, liquid aminos and sriracha in a small bowl.
Cook’s Note
You can use store-bought kimchi, pickled jalapeños and pickled onions, if you like.